Boil the potatoes in their jackets until fully cooked. Let cool in refrigerator until ready to use. Break up cauliflower into florets about 1½-inches wide. Soak florets in bowl of water for 30 minutes. Drain.

Peel potatoes and cut into ¾-inch dice. In a large, non-stick frying pan, heat oil over medium heat. Add onion and fry until translucent, about 4-5 minutes. Add cumin seeds and stir for about a minute. Add cauliflower and stir until it starts to brown in spots, about 5 minutes. Cover, turn heat to low, and simmer until cauliflower is almost done, but still has a bit of crispness (about 10-12 minutes). Add diced potatoes and the rest of the spices. Stir gently. Cook uncovered over low heat until potatoes are heated through, about 5 minutes more.

Comments

Hey, this is nice. Thanks for the props.
I love your recipe. Reminds me of the samosas I tasted at a Burmese restaurant yesterday (and wouldn't your mixture be a killer filling for some samosas?)
But I'll try it your way first.